Commander'S Chow Hall Catfish - cooking recipe

Ingredients

2 bags seasoned Louisiana fish fry*
1 heaping tsp. McCormick seasoned salt
Crisco light cooking oil
10 whole catfish (each weighing 9 to 11 oz.) or 20 to 30 catfish fillets**

Preparation

In a large, doubled grocery bag, mix dry ingredients.
Place damp, not dripping wet, catfish in the bag.
(You can put 2 whole catfish or 4 to 5 fillets in the bag at one time.)
Close bag and shake it until fish is thoroughly coated.
Remove fish and lay it on wax paper to allow it to air dry.